Ingredients
✔ 2 Tbsp. olive oil
✔ 2 Tbsp. unsalted butter
✔ 1 yellow onion, finely chopped
✔ ¾ cup finely chopped carrots
✔ ½ cup finely chopped celery
✔ 8 oz. baby bella mushrooms, sliced
✔ 4 garlic cloves, minced
✔ 1 cup dry wild rice blend
✔ 1 Tbsp. poultry seasoning (or Herbs de Provence)
✔ 1 tsp. kosher salt
✔ ½ tsp. black pepper
✔ 4 cups lower-sodium vegetable broth
✔ ⅔ cup heavy cream (or cashew cream)
✔ ⅓ cup finely grated Parmesan cheese
Instructions
1️⃣ Let the heavy cream sit at room temp while preparing the soup. If using cashew cream, soak cashews in boiling water.
2️⃣ Heat oil and butter in a Dutch oven over medium-high heat. Add onion, carrots, and celery, and cook for 8 minutes until soft.
3️⃣ Stir in mushrooms and garlic. Cook for 6-8 minutes until mushrooms are soft and golden.
4️⃣ Add wild rice and toast for 1-2 minutes. Stir in seasoning, salt, and pepper.
5️⃣ Pour in broth + 1 cup of water. Bring to a low boil, cover, and simmer for 45-60 minutes until the rice is tender.
6️⃣ Remove the lid and stir in the cream. Gradually add Parmesan, stirring continuously. Remove from heat and serve hot!
Notes
❄ Refrigerate for up to 5 days.
❄ Freeze for up to 3 months.
🔥 Reheat on the stovetop over medium heat, or in the microwave, stirring every 30-45 seconds.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Calories: 350
- Fat: 22g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 8g